SitkaMick on craftsy.com

First try Basic Dough Poolish Method

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Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
Sourdough Boule
Food & Cooking
Sourdough Boule
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Here are some details about my project:
Category Food & Cooking
Type American
Ingredient Grains
Method Ferment, Steam, Bake
SitkaMick on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. This is basically a very simple bread to make except that I had a lot of trouble getting the bread to rise after the mixing as well as the second rise during the proofing time. It took a little over 3-1/2 hours the first time, and the same the second rise. With fresh flour, yeast, filtered water at 95 degrees, room temperature at 72 degrees, all ingredients carefully weighed out, it still remains a mystery. With all that said, the bread still OK. Much trouble with the scoring too. I have not been able to get "ears" to develop during the baking. Possibly 525 degrees at start isn't hot enough. I sure would like to get some advice on this one. Did I really say that this was a simple one to make? LOL

SitkaMick on craftsy.com

Wow, nice!

01/19/2015 Flag